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RECIPES/Entrees
Hoisin Glazed Roast Chicken
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Recommended Servings
Makes 4 to 6 servings
COOKING
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INGREDIENTS
1 3½ to 4½ pound chicken
1 recipe Basic Brine for Poultry (page TK)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 recipe Hoisin Glaze (page TK)

Hoisin Glaze
Makes about 2/3 cup
½ cup Hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon fresh ginger, finely chopped
2 garlic cloves, finely chopped

In a mixing bowl stir together the hoisin, honey, soy, ginger and garlic until well combined.

Use immediately or contain in a sealed glass jar. Store in refrigerator if not using right away.
Instructions
Rinse chicken and pat dry inside and out with paper towels and place on a cutting board. Prepare Basic Brine, according to instructions. Be sure to rinse the chicken well after brining and pat dry. Sprinkle with the salt and pepper all over the chicken, including the cavity. Add half of the Hoisin Glaze to a 1-gallon re-sealable bag. Place the chicken in the bag with the glaze and be sure that the glaze fully coats the chicken. Place the sealed bag with the seasoned chicken in the refrigerator for 2 to 4 hours. After the time as elapsed, remove the chicken from the bag and truss the chicken well with butcher’s twine.
Place the dressed and trussed chicken on the provided chicken tower fitted in the drip tray. Place in the Cuisinart® Vertical Rotisserie and set the temperature to 400°F. Set the timer to 1 hour and 15 minutes. After 40 minutes has elapsed, carefully open the rotisserie door and brush the Hoisin Glaze on the chicken while it is rotating. Continue to brush the glaze on the chicken every 10 minutes. Check the temperature after one hour - the internal temperature should register at 160°F for the light meat and 170°F for the dark meat.
Let chicken rest for 15 minutes; carve and serve.
Hoisin Glaze
In a mixing bowl stir together the hoisin, honey, soy, ginger and garlic until well combined.
Use immediately or contain in a sealed glass jar. Store in refrigerator if not using right away.


RECIPE FACTS

Servings: Makes 4 to 6 servings

Nutritional information per serving

Calories 740 (56% from fat) • carb. 23g • pro. 57g • fat 46g • sat. fat 13g • chol. 225mg • sod. 890mg • calc. 35mg • fiber 0g

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